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Cook Talk

May Wedding for Dinner for 150
Linda
03/16/14
I am the mother of the bride and I am in charge of catering the wedding.
Here is the menu and I was hoping that you could guide me with how much is needed for each selection to feed 150 people.

Pulled Pork
Smoked peppery turkey breast
Ham

Scalloped potatoes
Spanish rice

Green bean casserole/with mushroom soup
Canned corn

Fresh Spinach Strawberry Pecan Salad with honey and strawberry dressing.

Coleslaw

Dinner rolls
Buns for pulled pork

Beverages: Ice tea, coffee, soda, beer and wine.

Snack mix for before the bridal party arrives.

ellen
03/16/14
Before we start on the menu, I want to repeat something I discussed in the article on DIY catering; it is VERY important that on the day of the wedding, neither the bride nor the MOB try to manage the kitchen/food in any way. That kitchen is a demanding and often distressing job. The bride needs to be a bride that day, and she needs her mom to be there as her MOB.

That said, a party this size needs about 4 people in the kitchen and 9-10 people out front to set up, serve, and cleanup the wedding. All of these will be working during the service- not at the wedding. Local church kitchens and diners that close after lunch are an few possible sources.

Now on to the menu for 150 (this count includes all the family and guests).

Pulled Pork- about 40 pounds raw pork, I like shoulder rather than loin, as it is juicier.
about 6 quarts table sauce, assuming it has some on it already.
Smoked peppery turkey breast- 20 pounds
Ham- 10 pounds
Assumes all are sliced for sandwiches. Consider adding 6-8 pounds of sliced cheese. Sandwich trimmings, lettuce, tomato, etc, on the sandwich planning page, tomatoes, mayo, mustard, etc. Do for 100.

Scalloped potatoes, 45 pounds potatoes
Spanish rice, 6 pounds rice

Green bean casserole/with mushroom soup- see the ellen's better green bean casserole on the Big Pots page; 2 1/2 recipes
Canned corn, 5 #10 cans

Fresh Spinach Strawberry Pecan Salad with honey and strawberry dressing.
12 pounds spinach, 8 quarts strawberries, 3 pounds chopped pecans (about 2 quarts). 6 quarts dressing

Coleslaw, 4 gallons

Dinner rolls-5 for every 4, plus 4 pounds butter
Buns for pulled pork- suggest slider size- 200

Beverages:
Ice tea, do 1/3 unsweetened, 12 gallons
coffee, use number of estimated coffee drinkers, and do dinner level coffee, beverage planning page
soda, figure approximate number of mpeople and use the proportions on the beverage planning page to figure how much of what kinds.
beer- keg serves 40 serious beer drinkers (4 servings per beer drinker)
wine, see beverage planning page, has for toasts, and for dinner needs.
Water- 2 bottled water if it is outside or lengthy

Snack mix for before the bridal party arrives. Please consider expanding, and here is why:

Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch (6-8 gallons per 100), or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area is suggested for each 100 guests.

If this saves you time, trouble, or money, please make a donation, maybe a dime or quarter per guest to support this site. Thanks.

Linda
03/27/14
Thank you so much Ellen for the advice. I do have plenty of servers for the day of the wedding, I so appreciate your advice. I like the idea of having an appetizer table. My thoughts are having grapes, cheese, crackers/pretzels nougats or artisan breads and some sort of dip or spread. Should the cheese be pre-sliced or whole? And how much would you suggest of each?
Thank you!
Linda
03/27/14
Also with the strawberry/spinach salad I will be serving feta cheese, but I am unsure of amount. Thanks again!
ellen
03/31/14
Put the feta on the side, not everyone likes it. Allow 1 tablespoon per person, about 10 cups.

grapes, 1 pound per 8.
cheese, 10 pounds per 100, some can be logs or balls
crackers/pretzels nougats, 6 pounds per 100
artisan breads, for appetizers, 8 pounds per 100
some sort of dip or spread, 1/3 cup single type, or 1/4 cup each 2 or more.

Linda
04/09/14
Could you Better Bean Casserole be prepared in an electric roaster/s instead of 9x13 pans?
ellen
04/10/14
Yes, one roaster is about 4-5 9x13 pans.
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